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Terressentia Strikes Liquid Gold

By on February 3, 2013 in Ideas

The distilling process has not changed much over the years. However, a new company has found a way to not only shorten the length of time it takes, but make it taste even better.

According to Charleston City Paper, Terressentia makes gin, vodka, rum, bourbon whiskey, and tequila in approximately six hours, with only a few days rest before serving.

Their secret is a patented process called Terrepure, a combination of filtration and oxidation that uses ultrasonic energy to purify distillate. The process starts with 180 to 190 proof liquor purchased from distilleries that specialize in each liquor. At Terressentia’s warehouse, 250 gallon jugs of 190 proof, 100 percent blue agave tequila sit next to equally giant tubs of imported Russian vodka.

Those high-octane potions are diluted with distilled water and passed through tubes into a dialysis-like machine, where sound energy prompts a reaction in the liquor that removes congeners and free radicals — the bad stuff in booze that make well liquor taste awful and rot your guts. Propyl and methyl alcohol become esters and glycerides. In short, the bad alcohol becomes good alcohol, and it doesn’t require the tedious aging and multiple distilling processes historically required for making fine spirits.

“I’ve always been an inventor, so I asked, ‘Why do something that is remarkably inefficient?’” says Terressentia chairman of the board Ty Tyler. “Why do you distill vodka five times and throw away 40 percent of what you started with, or put bourbon in a cellar for five years and let most of it evaporate? We said, ‘Let’s do it efficiently.’”

Image from Terressentia

alcohol innovation

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  • http://www.woodagedholdings.com Kevin Murphy

    II own a distillery in Australia, we use traditional copper top stills because the traditional method results in s very pure spirit, the spirits are aged in a barrel as the spirits adsorb the color and flavor from the White oak, this is how Single malt Whiskey is produced over 5 to 10 years. The science may be quicker but where does the flavor and color come from is super quick process. Most super high production companies use artifical flavours and colors for their production whiskeys but the real authentic stuff is only produced over time. We sell barrels to individuals for aging so we can build a large inventory, aged properly it appreciates at 11.55 per year, I think your process may be Ok for distill it and drink it products like vodka but there is no substitute for aged whiskey.sorry.Kevin Murphy Australia

  • Denis Doyle

    I agree with Kevin entirely. I worked for Irish Distillers one time and totally understand that you cannot artifically reproduce the flavours of whiskey that is generations in development. Vodkas and Gins are easy to crate and need no expertise but whiskey and brandy another story. Glad you spelt whiskey correctly Kevin, we do not recognise Whisky here. LOL

  • http://wahm.business-opportunities.biz Angela Shupe

    The new process may or may not improve the taste, it’s hard to tell without giving it a try first. I would love to hear from someone that has had the pleasure of trying Terressentia’s product and compared it to a more traditional liquor.

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